Ingredients
Scale
- 2 Tbsp olive oil
- 8 thick slices D’Artagnan Uncured Applewood Smoked Bacon (cut into lardons)
- 1 red onion (roughly chopped)
- 1 1/2 Tbsp + 1 1/2 tsp masala spice mixture
- 1/2 tsp ground cardamom
- 2 cloves garlic (chopped)
- 1 large carrot (peeled and roughly chopped)
- ½ bottle Chateau Coupe Roses la Bastide AOC Minervois wine or similar from Languedoc
- 1 1/2 28 oz cans plum tomatoes
- 1 1/2 17.6 oz bags D’Artagnan Haricot Tarbais Beans
- 1 cup chicken stock
- 1 1 lb D’Artagnan Traditional Garlic Sausage with Red Wine (chopped)
- 1/2 large stale loaf (crusts removed)
Instructions
- Preheat oven to 400 degrees F.
- In a large cast iron skillet, heat olive oil over medium heat. Once hot, add bacon and cook until crisp and brown.
- Stir in red onion, 1 ½ Tbsp masala spice mixture, cardamom, garlic, and carrot. Fry briefly together for approximately 2 minutes.
- Add red wine and simmer until the liquid is reduced by half. Add tomatoes, breaking them up with the back of a spoon. Add in chicken stock and beans. Stir to combine.
- Bring mixture to a boil. Reduce to a simmer and cook for 20 to 25 minutes, until beans are crisp tender.
- In a medium skillet over medium high heat, gently brown sausage. Once browned, add sausage to the cast iron skillet, nestling the pieces in throughout.
- In the bowl of a food processor, pulse bread chunks into chunky breadcrumbs. Add to a small bowl and toss with 1 ½ tsp masala spice mixture.
- Bake for 40 minutes, or until sausages and breadcrumbs are golden and crisp. The beans should be completely cooked through.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main
- Cuisine: French-Inspired